1 Preheat the oven to 140°C/120°C fan/gas mark 1. Line a large baking sheet with non-stick baking parchment and draw a 23cm diameter circle on it.
2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until the meringue is stiff and glossy. Whisk in the vinegar, cornflour and vanilla extract.
3 Spoon the meringue onto the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.
4 Cook in the preheated oven for 1¼ –1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.
5 Gently remove the backing paper from the pavlova base and place it on a serving plate.
6 Whip the cream and icing sugar until it stands in stiff peaks and spread over the pavlova.
7 Melt the chocolate in a microwave in 30-second bursts, stirring in between, or in a bowl suspended over a pan of gently simmering water.
8 Drizzle the melted chocolate in a zigzag pattern over the top of the pavlova. Decorate with the Mini Eggs and cut into slices to serve.
10.2g sat fat